Dumplings with cucumber and egg

Dumplings with cucumber and egg

Introduction:

"Cucumber is rich in nutrients, including vitamin C, carotene and potassium. It also contains ingredients that can inhibit the proliferation of cancer cells. Therefore, from the perspective of nutrition, it is one of the most suitable vegetables for long-term consumption. Cucumber itself has a specific fragrance, and it is the best combination with eggs in terms of taste and nutritional value

Production steps:

Step 1: wash and peel the cucumber. Don't throw away the skin. You can mix it cold.

Step 2: rub the cucumber into silk.

Step 3: chop the shredded cucumber with a knife, not too much.

Step 4: extrude the water, which is used to mix the flour.

Step 5: put the scrambled eggs into the stuffing and mix well.

Step 6: cut the noodles into small pieces and wrap them in the stuffing.

Step 7: make dumplings.

Step 8: after boiling water, put the dumplings in the pot and take them out after 3 o'clock boiling water.

Step 9: for cooked dumplings, it's OK to eat the original flavor or dip in the ingredients.

Materials required:

Fuqiang powder: 500g

Water: 270 G

Cucumber: 1500 g

Eggs: 5

Salt: right amount

Oil: a little

Chicken essence: a little

Note: due to the water content of cucumber is more, it may not be good to make dumplings with it. The best way is to squeeze out the water and use it to make noodles, so that the nutrition will not be lost.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light